Maple Quinoa Breakfast Bowl

Maple Quinoa Breakfast Bowl

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets"   So, I looked at the calendar and realized that despite the unseasonably cold temps here in Chicago, summer is in fact just around the corner. Thank you sweet Jesus because I cannot take one more flake of snow! With summer comes swimsuits, which means it’s time to put down the Samoa Cheesecake and the Double Chocolate Waffle Brownies in favor of lighter, healthier fare. Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" I recently developed this recipe after eating the Power Almond Quinoa Oatmeal bowl at Panera. My version is warm and comforting, which is great on these still-chilly spring mornings, and it’s filling but not heavy. Working in a test kitchen means I’m around food all the time, so I have to be pretty careful about how much and how often I eat. And I have less than zero willpower when I’m hungry, so it’s really important to me that my breakfast keep me satisfied until lunchtime. Otherwise I will eat anything and everything in sight. I’m sort of new to the quinoa bandwagon, but I’m really into it. Quinoa is a grain that’s high in protein so in addition to this recipe, it also makes a great base for salads. I’ve been mixing it with roasted vegetables and feta cheese for make-ahead, weekday lunches. Nomnomnomnomnom. If you’ve never cooked quinoa before, don’t be intimidated! If you can make rice or couscous, you can make quinoa. I wanted this recipe to be thick and hearty so I used a 1:1 ratio of...
Citrus Couscous Salad

Citrus Couscous Salad

Winter is a great time for citrus and I’ve been craving something bright and fresh so I came up with this citrus couscous salad.  Like many of my favorite recipes it’s quick, easy, healthy and full of flavor. This couscous dish is great for a make-ahead weekday lunch and it goes really well with salmon, chicken or pork. Mix the vinaigrette into the couscous while it’s still warm to help it really soak into the couscous. Enjoy! Citrus Couscous   Save Print Prep time 15 mins Cook time 5 mins Total time 20 mins   Author: The Krave Serves: 4 servings Ingredients 1¼ cup water ¼ teaspoon salt 1 cup whole wheat couscous ⅓ cup slivered almonds, toasted 1 small shallot, diced 1 handful parsley, chopped Zest of 1 lemon Segments of 1 orange, chopped Vinaigrette: 2 tablespoons orange juice 2 tablespoons lemon juice ½ teaspoon cumin ¼ cup olive oil Instructions In a medium sauce pan bring water and salt to a boil. Stir in couscous. Turn off heat, cover pan with lid and let sit 5 minutes or until water has been absorbed. Fluff couscous with a fork breaking up any lumps. Stir in almonds, shallot, parsley, lemon zest and oranges. In a small bowl whisk vinaigrette ingredients until thoroughly combined. Pour the vinaigrette over the couscous and stir gently being careful not to crush the orange segments. Can be served warm, room temperature or chilled. 3.2.2807...


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